ough leaves to make 16 cabbage rolls. Cut the denser ribbing from
Blanch cabbage leaves for 2 mins in boiling salted water. Remove with a
ie with kitchen string to secure.
Meanwhile, for the rice and peas
br>Cabbage Rolls:
Place a skillet over medium heat and coat with
eatproof bowl; cover with boiling water. Let stand for 20 mins; drain
b>for easier
Peel the cabbage leaves one by one, cut
ave 8 large leaves for the rolls. Pat the leaves dry
he ground meats with the 3 tblsps olive oil, rice, onion, parlsey
n and saute the onions for 5 minutes until soft. Transfer
ast iron pot for the cabbage rolls.
Number of rolls depends on size
oil and add the whole cabbage. Cook for 15 to 20 minutes
oiling water, salt, and rice; bring to a boil,
Make the filling for the Stuffed Cabbage Leaves: Place the bread cubes
Rinse the cabbage and separate the leaves.
Combine all ingredients for the rolls except for the beef, rice and cous cous in
Boil 1 head of cabbage until fairly soft.
Make rolls with cabbage.
Combine ground beef and Minute rice and shape to fit cabbage rolls.
Place in pan and cover with tomatoes and tomato soup.
Bake in oven for 45 to 50 minutes, basting often with juice.
nion and garlic for 3-5 minutes.
Add rice, meat, salt
ook the rice according to directions for your brand of rice, and add
ok brown rice and set aside.
Remove core from cabbage, leaving